With a comforting fall taste, this Roasted Honeynut Squash Recipe With Pecans and Maple Syrup is the perfect side dish. Sweetened with maple syrup and sprinkled with crunchy pecans, this easy squash recipe maximizes flavor in just 30 minutes of cooking time.
This easy-to-make roasted honeynut squash recipe is going to become a staple on your table in no time. Use it for low-key Sunday night dinners or larger holiday meals, it’ll be a hit with everyone.
With a naturally sweet flavor, the squash is cooked until tender with butter and cinnamon giving it a cozy flavor that pairs well with any meal. It is one of my favorite vegetables in the fall.
Add a drizzle of maple syrup and pecans to maximize the taste and you’re done! With minimal prep time and only 30 minutes to cook, roasting honey nut squash is super easy.
This squash recipe is so versatile that it suits any occasion and is one of my favorite things to prepare for company.
- What Is Honeynut Squash?
- Ingredients Needed For This Honeynut Squash Recipe
- How To Cook Honeynut Squash
- How To Change Up This Roasted Honeynut Squash Recipe
- Storing Honeynut Squash
- Expert Tips
- Frequently Asked Questions About Roasted Honeynut Squash
- Check out these other Fall Side Dish Recipes:
- Roasted Honeynut Squash Recipe with Pecans and Maple Syrup
What Is Honeynut Squash?
You’re probably more familiar with butternut and acorn squash but honeynut squash has its own unique properties.
Honeynut is slightly smaller than butternut squash, which makes this version really easy to whip up in a pinch as it cooks faster. It has a naturally sweet flavor that develops further the riper it is.
Its outer skin is a bright orange flesh color and is similar to sweet potato. Once cooked it has a smooth creamy texture.
It is also deliciously roasted as part of a side dish all on its own or worked into something larger like a casserole. I personally think it looks like a baby butternut squash and tastes way sweeter.
You can typically find honeynut squash at your local farmers markets or at Trader Joe's. It's grown and harvested in late September. A honeynut squash has edible skin and can be used in place of butternut, delicata squash, or any other squash recipes that you make.
Ingredients Needed For This Honeynut Squash Recipe
- Honeynut squash
- Ground cinnamon
- Maple syrup
- Chopped pecans
- Sea Salt and pepper as needed
See the recipe card for quantities.
How To Cook Honeynut Squash
Halve the squash lengthwise and place them cut side up on a baking sheet.
Place the butter into the cavity of the squash and sprinkle with the cinnamon, salt, and pepper.
Roast for 30 minutes until tender.
Drizzle with maple syrup and top with toasted pecans.
Serve and enjoy.
How To Change Up This Roasted Honeynut Squash Recipe
- Vegan - make it by using vegan butter or even olive oil if you prefer.
- Spices - adding in a hint of nutmeg or even pumpkin pie spice alters the flavor slightly but makes this roasted honeynut squash as delicious as pumpkin pie!
- Nuts - pecans are always an indulgent option but try using hazelnuts, walnuts, cashews, or pumpkin seeds in their place to change the flavor. Make sure to toast them slightly as this brings out a cozier flavor.
- Cheese - add a touch of goat cheese or feta cheese to these cute little squashes to bring another dimension to the taste.
- Soup - honeynut squash can be used in place of butternut when making a butternut squash soup.
- Spicy - drizzle the squash with hot honey to spice up the flavor creating a sticky glaze or use red pepper flakes on the squash while cooking.
- Herbs - add some herbs like fresh thyme to your squash.
Storing Honeynut Squash
Roasted honeynut squash always tastes best when served immediately after cooking. If you want to let it sit for five minutes after roasting to allow time for the maple syrup to infuse into the squash that’s delicious too.
For best results, allow the squash to cool completely. Then, place it in an airtight container in the fridge. Stored like this, they will last up to four days.
To reheat the squash, pop it in the oven on low and cook until warmed through. Make sure it’s on low as otherwise, the pecans will burn.
If you need to prep this roasted honeynut squash recipe in advance, follow the directions to cook it until tender. Then, let it cool completely and store it in the fridge.
When you’re ready to serve, reheat the squash in the oven on low until warmed through. Remove it and top with the maple syrup and toasted pecans.
Keep an eye on your squash in the final 10 minutes of cooking. You want it to be tender but not overcooked.
Frequently Asked Questions About Roasted Honeynut Squash
No! Save yourself the time and just roast the squash in its flesh. To enjoy it, simply scoop the squash out with a spoon. The only time you need to peel the squash is if you’re using it in a casserole.
Though similar, there are a few slight differences between the two. Honeynut squash will be smaller, which means less cooking time. It also has a naturally sweeter flavor than butternut and a tan color when ripe.
Soggy squash is normally the result of overcooking. Make sure to keep an eye on the squash in the last few minutes of cooking to ensure this doesn’t happen. You want the squash to be tender but not too soft.
This tiny honeynut squash while similar to butternut, even having a similar shape, makes a terrific winter side dish or sheet-pan dinner. The flavor of honeynut squash is sweet and pairs beautifully with a sprinkle of cinnamon. It is a cute little winter squash with natural sweetness and roasting is my favorite way to bring out this sweet squash for an easy side dish or main course meal.
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Roasted Honeynut Squash Recipe with Pecans and Maple Syrup
- 2 honeynut squash halved lengthwise
- 4 teaspoon butter divided
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon ground cinnamon
- 4 teaspoon pure maple syrup
- ½ cup pecan halves toasted, chopped
- Preheat oven to 425°.
- Arrange the squash halves cut-side up on a baking sheet.
- Place 1 teaspoon of butter in each cavity.
- Sprinkle with salt, pepper, and cinnamon.
- Roast until tender, 25-30 minutes.
- Drizzle with maple syrup and sprinkle the top with pecans.